Welcome to planet Kamado! I am not aware of any books specific to ceramic cookers, but Ray Lampe (aka Dr. BBQ) is a BGE enthusiast and has written multiple cookbooks. A Maverick thermometer is a good idea, as the adage goes “if you’re looking you’re not cooking”. I use a Maverick to let me know when the poke test (for doneness) is needed. My best advice is that you should start a cook-diary. Notate weather conditions, start time, end time, type/brand of lump, cook temp, etc. Over time, you will amass a significant amount of data that you can refer to, when planning future cooks. As for gadgets, a grill-plyers is a must. Two is even better is you have to refuel during a cook. If you are not into making your own rubs, then check out the forum sponsor (SuckleBusters). Comp cooks that use SuckleBuster’s products have done good on the circuit. One last piece of advice, do not ever use lighter fluid in a ceramic cooker, you will ruin if for life.

Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee

The biggest thing you need is TIME with that Akorn.Learn how it acts to small or big vent settings. Grab some cold ones, dedicate a full day to temp control. It will be the best investment for future cooks.

I would most definitely consider a digital thermometer.Can't go wrong with a Maverick.I love my et733 with dual hybrid probes

Congratulations and what they said!! DATsBBQ, Woodenvisions and dub make excellent points. If I may share my learning experiences ... I bought a Kamado Joe Classic last year. All I had ever cook on was my trusty 2007 Weber Spirit 310, with mixed results. After I got the Kamado, I watched John Setzler videos on everything Kamado. Then I discovered Aaron Franklin and watched every video I could. I followed that by watching Malcom Reed cooking in all types of different rigs. Those videos were a great education, now was time for a trial run!

I did as Woodenvision recommended, get a few cold ones and play with temps, except I threw in a 3 lb. brisket, I thought I would kill the thing. Following the time, temperature and a good instant read thermometer I had learned from the videos helped the brisket turn out fantastic!!

Lots of patience, and it is true, "if you are looking you ain't cooking" but do monitor your cooker temps as often as possible.

Okay, got the TipTopTemp device installed, here it is.I have a Pit Boss 24 (2017 version, which is a bit different than the earlier ones) and in order to use the device you have to buy a vent adapter (got mine from Home Depot).Home depot part number below, pics of it installed using sticky back heat tape follow.I also add a ring of sticky heat tape on the outside of the top vent ceramic spout and inside the vent adaptor, the two layers made a perfect fit, not too snug but no leakage.The bottom picture shows the vent sitting on a Vision Kamado, I removed the top vent mechanism from my Pit Boss entirely, the pic I posted shows it sitting over the Vision vent controller.

I promise I'm not going to sneak over to your place and install one on your Kamado.As for me, as long as heat rises, I'm not concerned about galv coating (that's safe till 480 degrees) getting down to the cook grate but then again I don't cook over 275.I don't know what type galv they used but as your question sort of infers,it does look like stainless steel or even that heat barrier coating I've seen applied to headers on race engines..Home depot calls it galvanized but It does not resemble galv roofing metal, buckets or cattle feeders, it's not mottled or splotchy, but that needs further research to see it if's more or less likely to emit fumes and/or begin to separate from the base metal at 480 degrees, which is what the Amercan Galvanizer Society prints in their literature.Oh, and don't prepare acidic food like tomatoes on your galv metal, that will get you some zinc in the gravy..